STRAWBERRY CHEESECAKE CUPCAKES

Strawberry Cheesecake Cupcakes combine the rich, creamy goodness of classic cheesecake with the convenience and charm of a cupcake. Each bite features a graham cracker crust, a smooth cheesecake filling, and a burst of fresh strawberry flavor, topped with a strawberry sauce or a whole berry for added sweetness. These mini cheesecakes are perfect for parties, special occasions, or as an indulgent treat, offering all the flavors of a traditional cheesecake in a portable, single-serving size.

Ingredients:

For the crust:

• 1 cup graham cracker crumbs (use gluten-free graham crackers if needed)
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the cheesecake filling:

• 16 oz (2 packages) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup sour cream
• 1 tablespoon lemon juice
• 1 cup fresh strawberries, chopped into small pieces

For the strawberry topping:

• 1 cup fresh strawberries, chopped
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• Optional: whole strawberries for garnish

Instructions:

1. Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
2. Prepare the crust:
   • In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
   • Spoon about 1 tablespoon of the crust mixture into each cupcake liner and press down firmly to create an even layer. You can use the back of a spoon or a small cup to flatten the crust.
   • Bake the crusts for 5 minutes, then remove from the oven and set aside to cool.
3. Make the cheesecake filling:
   • In a large bowl, beat the softened cream cheese and sugar together using an electric mixer until smooth and creamy.
   • Add the eggs, one at a time, beating on low speed after each addition. Mix in the vanilla extract, sour cream, and lemon juice until fully combined.
   • Gently fold in the chopped strawberries.
4. Fill the cupcake liners:
   • Spoon the cheesecake filling over the prepared crusts, filling each liner about ¾ full. Smooth the tops with the back of a spoon.
5. Bake the cupcakes:
   • Bake for 18-20 minutes, or until the centers are set and only slightly jiggly.
   • Remove from the oven and let the cupcakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. Once cool, refrigerate the cupcakes for at least 2 hours (or overnight) to set.
6. Prepare the strawberry topping:
   • While the cupcakes are chilling, make the strawberry topping. In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the strawberries break down and the mixture thickens slightly.
   • Let the topping cool completely before spooning it over the chilled cheesecake cupcakes.
7. Serve:
   • Once the cupcakes are fully chilled, top each one with a spoonful of strawberry topping or garnish with a whole strawberry for a beautiful finish.

Enjoy these delicious Strawberry Cheesecake Cupcakes as a perfectly portioned dessert that’s rich, creamy, and bursting with fresh strawberry flavor!